Vegetables in Potato Shells

Back in October while we were in Edmonton, my cousins got together and we shared a lovely dinner prepared by the leader of the pack, Carrol. The dish was so tasty I had to ask for the recipe was this one.

Shells

• 4-5 potatoes, peeled and cut up
• 1/4 cup cream
• 2 large eggs, lightly beaten
• salt and pepper to taste
• large dollop of butter

Cook the potatoes completely in water. Drain and mash well with the remaining ingredients to make it smooth. On a parchment lined baking sheet, make 8 mounds and, with a small spoon, form into shells about 1 1/2 – 2 inches high and sides about 1/2 inch thick. Spray the shells lightly with a cooking spray and bake in a 375 degree oven for about 35-40 minutes until lightly browned.

Filling

• 1 cup frozen corn
• 1 cup frozen peas
• 1/2 cup chopped broccoli

Cook in water in medium saucepan for about 4 -5 minutes. Drain well.

Now add:

• 1 cup milk
• 1/2 cup cream
• 3 tbsp. flour
• pinch of salt and pepper
• 1 tap. chicken bouillon powder
• pinch of paprika

In a separate saucepan, stir the flour and liquids together until completely smooth (no lumps) Add the remaining ingredients, cooking until it comes to the boil and thickens. Stir in the vegetables, Heat through and spoon in the hot shells.

Everyone will ask what the recipe is. You can tell them if you wish. Serve with your favourite protein, salad and rolls. YUM!